- 1 Tbsp ground flax seed
- 3 Tbsp water
- 1 red onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ginger root, peeled and grated
- 2 Tbsp white wine vinegar
- 1 Tbsp low sodium soy sauce
- 1 Tbsp tomato paste
- 3/4 cup water
- 1/2 cup pineapple chunks
- 1/2 cup quinoa, uncooked
Preheat oven to 350 degrees F.
Stir ground flax seed and 3 Tbsp water together in a bowl. Set aside.
Warm a skillet over medium heat. Add a touch of water to the pan to prevent sticking. Add the onion, garlic, ginger, vinegar, soy sauce, and tomato paste. Simmer for 10 minutes.
Transfer to medium saucepan and set aside. Place pineapple chunks and 3/4 cup water in a blender, and blend until smooth. Add this mixture to the saucepan.
Pour the quinoa into a fine sieve. Scrub and rinse it well under running water. Add to the saucepan.
Heat the mixture to a low boil, and simmer for 15 minutes or until all water is absorbed and the quinoa is soft. Stir in the ground flaxseed mixture. Allow to cool.
Line a large baking sheet with parchment paper. When mixture is cool enough to handle, roll into small balls. You should have around 13 balls.
Bake in the oven for 15 minutes until golden and crispy. Enjoy!